Jeff Weiss' new book, Charcutería: The Soul of Spain, has just been released in the US, and would be worth taking a look at. Hasn't been released in Canada, yet. Also, Penelope Casas' book, The Foods and Wines of Spain, has some fresh sausage recipes in it that would work well with paella.

Towards the bottom of page 2 of this string - I had made one of the Chorizo recipes from Jeff's book last year (and again this year). I can't say I know what authentic or great Chorizo should taste like - what I can tell you is this was one of the best salami's I have ever made. Having gotten a look at some of the book and recipes well before publication I have no doubt it will give you that and more.

I also enjoy making Paella, especially after a trip to the beach, returning with fresh shrimp and blue crab. I haven't found a commercially available Spanish Chorizo that I was happy I bought, so I make my own smoked version. The smoky overtones of garlic and cloves adds a unique flavor to the dish. So, if you have a smoker, here's a great recipe for 5 lbs.2 TBL Plain Salt1 tsp cayenne. I buy mine heat rated, and use 90K. (www.atlanticspice.com)1 tsp coarse black pepper.5 tsp cloves powder.25 tsp nutmeg powder.5 tsp dried parsley flakes.5 tsp Mediterranean Oregano1 tsp garlic powder.25 CUP Paprika (either Spanish or Hungarian)1 tsp #1 pink curing salt (Prague powder)

Grind whole boston butts using fine grinding plate. In a blender, add 2 cups water and ice, and spice ingredients. Blend well. Pour into meat mixture and mix well until all fat is distributed evenly and spice marinade is fully absorbed. Stuff tightly into casings, about 18"-24" long, leaving 2-3" empty casing on each end. Tie into a sausage ring. Hang in smoker until casings are dry. Then, apply heavy smoke and smoke until internal temp reaches 152 degrees. Remove and chill immediately with ice cold water to reduce shrinkage and allow to bloom to final color. Refrigerate or freeze until ready to use.

Grind the Pork and Fat Back through a ⅜” Plate. In large bowl, combine all ingredients, and mix well, skip the Curing Salts if you are going to cook immediately or hot smoke. Make sure all ingredients are thoroughly blended.

Stuff into medium Hog casings and tie into 10” lengths, or leave in bulk. If you added the Curing Salts to the recipe, you can air dry the Sausages in a cool place for two to three weeks. If you wish to hot smoke the Sausages, cook until an internal temperature of 155°. Chorizo will keep either way for two weeks in a refrigerator or up to six months in a freezer.

Grind the Pork and Fat Back through a ⅜” Plate. In large bowl, combine all ingredients, and mix well, skip the Curing Salts if you are going to cook immediately or hot smoke. Make sure all ingredients are thoroughly blended.

Stuff into medium Hog casings and tie into 10” lengths, or leave in bulk. If you added the Curing Salts to the recipe, you can air dry the Sausages in a cool place for two to three weeks. If you wish to hot smoke the Sausages, cook until an internal temperature of 155°. Chorizo will keep either way for two weeks in a refrigerator or up to six months in a freezer.

Sorry for a late reply to this post! The recipe says "¼ cup chilli powder" – is this correct? If I use 1 teaspoon chilli powder, it will burn twice and survearly! A ¼ cup of the stuff to the quantity meat is going to make the chorizo inedible! Your chilli powder is obviously some type of mild chilli and I cannot see this being correct for the average powder. Or am a wrong?

Thanks wheels. I then also take it that "curing salt" refers to cure #1 and the temperature the member posted is °F.

It would be nice for people posting in the forums actually filled in there location in the provided area of their profile. They do not have to give a city, but a country and province would help to try and decypher some of the info they supply but do not type up correctly!

Grind the Pork and Fat Back through a ⅜” Plate. In large bowl, combine all ingredients, and mix well, skip the Curing Salts if you are going to cook immediately or hot smoke. Make sure all ingredients are thoroughly blended.

Stuff into medium Hog casings and tie into 10” lengths, or leave in bulk. If you added the Curing Salts to the recipe, you can air dry the Sausages in a cool place for two to three weeks. If you wish to hot smoke the Sausages, cook until an internal temperature of 155°. Chorizo will keep either way for two weeks in a refrigerator or up to six months in a freezer.

Hi all,I'd really like to make this and air dry rather than hot smoke.I do not have a curing chamber and assume that hanging in the fridge is not safe- is this correct?If this is the case then in what situation would be safe?

You can make this and dry in your fridge provided you use lamb casings:viewtopic.php?f=1&t=12580I would use cure # 1 and not bother with dissolving it in a cup of water. I would also consider using a culture and adding some dextrose as food.